Lets brew a beer!

Mill the grain

Grain is milled, ideally cracking the kernel inside but leaving the husk intact because reasons.
in this case its 100% Maris Otter malted barley

Dough in

grain is mixed with hot water to form the mash, temperatures can vary depending on the recipe, equipment and a bunch of other reasons.

Mash

the mash here is being recirculated and stepping up in temperature.
at different temperatures there are different things happening in the mash, to simplify it a bit there are enzymes that are active at different temperatures and depending on what temperature you mash at and for how long you can control how fermentable the wort (unfermented beer) is. this is a good thing for a variety of reasons that i wont go into for the sake of keeping shit simple.

Mash out

temperature is raised to finish the mashing process and to help with lautering and sparging (more on that in a minute) also notice how much the wort has cleared up thanks to recirculating through our nice filter bed.

Lauter and Sparge

fancy words for separating the grain from the liquid and rinsing, making sure we get all of those sugars out of the grain.

Start the boil

bring it up to the boil and add the first lot of hops, hops are good add lots.

Keep boiling

oh and add more hops, lots of them. also some yeast nutrient and some finings, that will help get the yeast off to a good start and the finings will help bind the proteins in the wort together so we can let them settle out since we dont really want that in the fermenter.

Check the gravity

i know by this stage its getting hard to stay standing but i mean the specific gravity of the beer, in this case its 1.060 which when fermented down to 1.010 gives us roughly 6.5% ABV

Chill it.

and add more hops. the immersion chiller goes in which is just a big copper coil that you run cold water through to cool the wort down rapidly.
once cool drain the wort off into the fermenter, add yeast and oxygenate or shake the shit out of it and leave it alone for 2 weeks.
if this gets any interest i can probably do a second version and go into a bit more detail